Support grassroots efforts to end hunger & reduce food waste.
Help On Common Ground with the 5-Chef Cook-Off on April 19th in Moon Rabbit Cafe. All volunteers greatly appreciated! Experiences during the event range from:
Food service, customer service, bartending, photography, videography, runner, trash runs, silent-auction attendant, and more.
Choose the volunteer experience that best fits you by filling out the 60-second form available here: https://goo.gl/forms/mokBzFOKGdcBvlYJ3 or email VolunteerOCGReno@gmail.com
Volunteer team meeting at 4:30PM. Please check in at 4:15PM for the evening, and get your OCG t-shirt.
For more information about the event: www.OCGReno/Events.
It features: Great food, live music, a silent auction, fun activities for all ages, and a chance to learn from area non-profits about available services.
The Challenge: Chefs must use items on the approved list of WIC and at least two items typically found in food pantry staples. Additionally, chefs must provide the recipe modified for preparation on a slow cooker, hot plate, or steamer. Each recipe will be shared via OCGReno.org and a booklet of all recipes will be created.
Not just a fundraiser! Select social-service organizations partnered with On Common Ground will receive 2 complimentary event tickets to extend to their clients or use for train-the-trainer programs. We ask you to consider sponsoring or helping to sponsor a deserving attendee who could not otherwise experience the event. Sponsored attendees will be chosen at the discretion of partnering social-service organizations from clients who have demonstrated the will and the drive to improve the health and nutrition of their own families and community.
To donate silent auction items or for more information Email Contact@OCGReno.org
All net proceeds of this event will be donated to On Common Ground and will be earmarked for local use in supporting OCG’s mission of providing:
- A Downtown Community Grocery Market
- Mobile Markets to Serve Areas which have Limited Food Access
- A Food Processing Plant to convert food into shelf-stable product, using locally grown and produced food and food that would otherwise be wasted (sealed; traceable; nearing the sell or use-by date)